This is more of a guide than an exact recipe. Feel free to experiment and leave comments and photos

Ingredients:

• 1 large onion, diced
• 1 tsp oil
• 1 cup mushrooms, chopped
• ½ capsicum, chopped (optional)
• 3 Tbspn Orgran gravy powder
• 800g beef mince
• 1 cup grated cheese
• salt & pepper
• 3 Tbspn tapaioca flour
• Sufficent GF shortcrust or flaky pastry to cover base of pie dish e.g. make your own or use Pavilion
• Enough flaky GF pastry to cover top (I used Pavilion, it's fantastic, Orgran mix is also good but takes more effort)
• 1 egg
• 3 Tbspn milk

Method:

1. Partially brown onion in a fry-pan with oil.
2. Add mushrooms and capsicum, then saute until soft.
3. Add mince, salt & pepper and gravy powder, disolved in ½ cup of cold water.
4. Break up mince and simmer.
5. Grease a pie dish, line base and sides with pastry and bake until pastry is cooked in the middle.
6. Dissolve the tapaioca flour in ¹⁄₃ cup of cold water and add to meat, stirring through quickly.
7. Continue to simmer meat until it is no longer wet and tapaioca makes sauce thick and sticky.
8. Place mince in pastry-lined pie dish and sprinkle with cheese.
9. Cover with layer fo rolled out flaky pastry. 
10. Whisk egg and milk together in a mug and brush over top of pastry. This causes it to turn a lovely golden brown in the oven.
11. Bake at 180°C until pastry is golden brown.

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